[ARCHIVED THREAD] - Smothered Pork Chops Dinner Pic (Page 1 of 2)
Posted: 10/27/2010 4:21:42 PM EDT
We need a separate forum for Culinary Arts......
4 slices of bacon cut into 1/4" pieces 2 tbs of flour 2 cups low sodium chicken broth canola oil 4 to 6 bone in rib end chops 1/2 to 3/4" thick 2 med. yellow onions halved pole to pole then sliced thin salt 2 tbs water 2 to 3 med garlic cloves minced 1 tea fresh thyme minced 2 bay leaves 1 tbs fresh minced parsley Fried bacon in medium sauce pan stirring occaisionally until lightly browned. removed with slotted spoond and transfer to paper towel lined plate. Reduce heat and gradually wisk in flour and cook until the color of peanut butter. Now wisk in chicken broth in a slow steady sgtream and bring to a boil then cover and remove heat. Heat oil in pan until hot. In the meantime pat the chops dry with a paper towel and pepper. Saute until browned flip and brown other side. remove and set aside. Reduce heat to medium and cook onions and 1/4 tea of salt until the edges are brown. Stir in garlic and thyme and cook until fragrant maybe 30 seconds. Return chops and any juices to skillet and add sauce. Bring to a boil, then reduce heat to low and cover. Cook until the chops are very tender maybe 45 minutes. Remove chops then reduce sauce until it thickens. PLEASE NOTE THAT THE PICTURES SHOW BONELESS CHOPS. I WAS TRYING THEM OUT FOR A CHANGE BUT HIGHLY RECOMMED USING BONE ON CHOPS AS INDICATED IN THE RECEPIE. 
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Quoted:
We need a separate forum for Culinary Arts......
Like this one? Oh, and 10/10 ! |
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No not like that at all. One that isn't worried about survival but the art side of food. Don;t get me wrong, my survival preps are extremely strong. I just would prefer one that is focused on everyday food. YMMV. |
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9/10 should have been served over rice "should have" or "I prefer" ? Hey in my world it's all the same, must have something to do with my Louisiana roots, everything is served over rice unless it's fried. Must say though other than the pasta that looks really good. |
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Meal pics should be accompanied by the recipe. That's why I want a separate forum focused in everyday food. I have tried threads focused on "how to" leaving out guns et al and end up getting flamed. Honestly, everyone on here has seem my guns. It would be much more informative to have a detailed "how to" then see my same guns over and over. |
..........10/10 !
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Quoted:
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9/10 should have been served over rice "should have" or "I prefer" ? Hey in my world it's all the same, must have something to do with my Louisiana roots, everything is served over rice unless it's fried. Must say though other than the pasta that looks really good. Fair enough  . I honestly would have prefered potato pan cakes but it's a weekday and didn;t have enough time.
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LMT Defender lower with Geiselle trigger. CMT upper receiver, KAC rail, CMMG 7.5" barrel, SF Mini Silencer, SF M300 Scout Light, Magpul MIAD grip, Aimpoint ML2 |
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LMT Defender lower with Geiselle trigger. CMT upper receiver, KAC rail, CMMG 7.5" barrel, SF Mini Silencer, SF M300 Scout Light, Magpul MIAD grip, Aimpoint ML2 I have a 7.3" cmmg barrel. I thought I read on here that anything under like 10.5" would cause a baffel strike with a silencer. I'm assuming since you use one that isn't true???? Either way badass looking rifle and that food looks fucking tasty. I've never thought to serve pork over noodles like that. Oh and nice fucking sidearm too. Great pics. Easy 10/10!!! |
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Quoted: Quoted: Meal pics should be accompanied by the recipe. That's why I want a separate forum focused in everyday food. I have tried threads focused on "how to" leaving out guns et al and end up getting flamed. Honestly, everyone on here has seem my guns. It would be much more informative to have a detailed "how to" then see my same guns over and over. +1 And for those who say we have a food/cooking forum, do you get your food/cooking info from The Outdoor Channel or Food Network? There is a difference. I'm not knocking our food and garden forum here as I have learned much from it but nothing compared to some of the recipies and cooking techniques that get posted from time to time here in GD that get lost in the noise of shit/troll posts. |
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Quoted: I concur. Quoted: Quoted: Meal pics should be accompanied by the recipe. That's why I want a separate forum focused in everyday food. I have tried threads focused on "how to" leaving out guns et al and end up getting flamed. Honestly, everyone on here has seem my guns. It would be much more informative to have a detailed "how to" then see my same guns over and over. +1 And for those who say we have a food/cooking forum, do you get your food/cooking info from The Outdoor Channel or Food Network? There is a difference. I'm not knocking our food and garden forum here as I have learned much from it but nothing compared to some of the recipies and cooking techniques that get posted from time to time here in GD that get lost in the noise of shit/troll posts. I'd be nice to have a place for us all to refer to recipes, techniques, and presentation without all of the GD noise. ETA: Dinner looks great. I did that last week. |